avec pommes de terre rôties et salsa à l'ananas
Ingrédients : Pomme de terre Russet • Côtelette de porc • Ananas en coupe (ananas, jus d'ananas, acide ascorbique, acide citrique) • Tomates Roma • Sauce BBQ (sucres (sucre/glucose-fructose, mélasse verte, cassonade), pâte de tomates, vinaigre, eau, sel, amidon de maïs modifié, moutarde, amidon de tapioca modifié, son de moutarde, piments forts, huile de soja, ail en poudre, poudre d'oignon, épices, assaisonnement, arôme naturel, gomme de xanthane, protéine de maïs hydrolysé, couleur caramel, acide malique, acide citrique, benzoate de sodium) (moutarde) • Limes • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Échalote • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites) • Oignon vert.
Allergens
Utensils
Tags
Côtelettes de porc, désossées
340 g
Pomme de terre Russet
3 unit
Coupe d'ananas en cubes
1 unit
Tomato
1 unit
Échalote
1 unit
Lime
1 unit
Green Onion
1 unit
Sauce BBQ
4 tbsp
Mayonnaise
4 tbsp
Moutarde à l’ancienne
1 tbsp
Mélange d’épices acidulé à l’ail
7 g
Sucre*
0.5 tsp
Huile*
2.5 tbsp
Sel*
0.25 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets.) Season with salt, pepper and half the Zesty Garlic Blend, then toss to coat.
- Roast wedges in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Peel, then finely chop shallot.
- Thinly slice green onion.
- Zest, then juice lime.
- Over a medium bowl, drain pineapples, reserving 2 tbsp (4 tbsp) pineapple juice.
- To the same bowl, add half the mustard and half the BBQ sauce. Stir to combine. Set aside.
- In a large bowl, whisk together 1 tbsp (2 tbsp) lime juice, 1/2 tsp (1 tsp) lime zest, 1/2 tsp (1 tsp) sugar, 1/8 tsp (1/4 tsp) salt and 1 tbsp (2 tbsp) oil. Add shallots, then set aside.
- On a plate, pat pork dry with paper towels. Season with salt, pepper and remaining Zesty Garlic Blend. Brush BBQ-mustard sauce all over pork, then drizzle 1/2 tbsp (1 tbsp) oil over both sides.
- Gather together pork, a clean plate and grilling tools, then head out to grill!
- To one side of the grill, add pork. Reduce heat to medium, close lid and grill for 4-6 min per side, until pork is cooked through.**
- Transfer pork to the clean plate.
- To the bowl with shallot dressing, add pineapples, tomatoes and green onions. Season with pepper.
- In a small bowl, combine mayo, remaining BBQ sauce and remaining mustard.
- Thinly slice pork.
- Divide pork and potatoes between plates. Top pork with pineapple salsa.
- Serve dipping sauce alongside potatoes.
1000
kcal
Calories
45
g
Fat
7
g
Saturated Fat
101
g
Carbohydrate
29
g
Sugar
8
g
Dietary Fiber
50
g
Protein
130
mg
Cholesterol
1160
mg
Sodium
0.2
g
Trans Fat
2500
mg
Potassium
125
mg
Calcium
6
mg
Iron
